565 Community Cook jobs in the United States

Looking for a challenging role that involves food preparation and culinary skills? As a Culinary Specialist, you'll be responsible for planning and preparing menus, managing food inventory, and ensuring compliance with sanitation and safety standards.

You will work in a fast-paced environment where attention to detail is crucial. Your tasks will include cooking meals for Soldiers, working alongside chefs to prepare meals comparable to any major restaurant, and maintaining the kitchen safe and sanitary.

• Plan and prepare menus that cater to different tastes and dietary requirements
• Manage food inventory to ensure that all necessary ingredients are available
• Ensure compliance with sanitation and safety standards to prevent foodborne illnesses

To be successful in this role, you will need:

• 10 weeks of Basic Training to learn the fundamentals of military life and procedures
• 9 weeks of Advanced Individual Training to acquire specialized skills in culinary arts
• To be a U.S. Citizen
• To be between 17 to 34 years old
• To have a High School Diploma or GED
• To meet Tattoo Guidelines
• To have no Major Law Violations
• To have no Medical Concerns

The Army offers a complete package of benefits that not only supports you and your family but also helps you advance in your career. Some of the benefits include:

• Paid Training and credentialing to strengthen your skillsets
• A monthly salary based on pay grade and time in service
• Housing and meal allowance for full-time Soldier
• 30 days paid annual vacation
• A 401(K) type savings plan
• Full-coverage medical and dental insurance for Soldiers and immediate family members
• Paid tuition opportunities to continue your education

In addition to the above benefits, you can also look forward to career advancement opportunities. With experience and additional training, you can move up the ranks and take on more responsibility.

We are looking for a motivated Food Preparer to join our team. As a Food Preparer, you will be responsible for preparing and serving hot and cold foods to customers.

• Cut, prepare and serve a variety of hot and cold foods, including meats, cheeses, sandwiches, burritos, wraps, salad and pizza.
• Sample products to customers and ensure they have a positive experience.
• Stock hot and cold cases and displays with prepared foods from the kitchen, walk-in preparation and refrigerators.
• Check in-stock product dates to ensure freshness and rotate when necessary.
• Bail and consolidate recyclables and maintain a clean working environment.
• Assist Team Leader in organizing and displaying volume and seasonal items.
• Complete spoilage, sampling, temperature and sweep worksheets as required.
• Participate in periodic inventory checks and assist with stocking shelves.
• Arrive on time, appropriately groomed and dressed, ready to work all scheduled shifts and attend required trainings and meetings.
• Provide excellent customer service, address needs in a timely and effective manner and model suggestive selling techniques.
• Maximize sales potential through effective procedures for prepping, storing, rotating, stocking and merchandising product.
• Follow established procedures, including Weights and Measures, health and sanitation and safe work practices.

• Sell proactively and learn basic knowledge of all products carried in the department.
• Demonstrate strong attention to detail and effective communication skills and willingness to work as part of a team.
• Deliver information clearly and respectfully to fellow team members, customers and vendors.
• Meet customer service expectations and standards in all interactions.
• Follow directions and procedures, manage time effectively and prioritize tasks.
• Possess a passion for natural foods and the mission of the company.
• Display a strong work ethic and ability to work in a fast-paced environment with a sense of urgency.
• Understand and comply with quality goals.

• Fast-paced environment with opportunities for growth and development.
• Competitive salary and benefits package.
• Ongoing training and support to help you succeed in your role.

• Must be able to lift 50 pounds.
• In an 8-hour work day: standing/walking 6-8 hours.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Work requires the following motions: bending, twisting, squatting and reaching.
• Exposure to FDA approved cleaning chemicals.
• Ability to work in wet and dry conditions.
• Ability to work a flexible schedule including nights, weekends and holidays as needed.
• Ability to use tools and equipment, including knives, box cutters, electric pallet jacks and other heavy machinery.
• May require use of ladders.

• Assist in the preparation and execution of all menu items with precision and consistency.
• Learn and implement advanced culinary techniques and cooking methods.
• Maintain strict adherence to food safety and sanitation standards (HACCP, ServSafe).
• Contribute to menu planning and recipe development.
• Manage kitchen inventory, including ordering and receiving supplies.
• Operate and maintain all kitchen equipment safely and efficiently.
• Supervise and train junior kitchen staff as experience progresses.
• Ensure the highest quality of food presentation and taste.
• Assist with cost control and waste reduction measures.
• Collaborate with the culinary team to foster a positive and productive work environment.

• Culinary degree or equivalent certification is preferred.
• Minimum of 2 years of experience in a professional kitchen environment.
• Strong knowledge of classical and contemporary culinary techniques.
• Excellent understanding of food safety and sanitation principles.
• Ability to work under pressure and manage time effectively in a fast-paced setting.
• Exceptional attention to detail and commitment to quality.
• Good communication and interpersonal skills.
• Willingness to learn, adapt, and accept feedback.
• Flexibility to work various shifts, including nights, weekends, and holidays.

Job Description

Company Description

Uncommon Schools is a nonprofit network of high-performing public charter schools dedicated to providing an exceptional K-12 education in economically disadvantaged communities. Operating in Boston, Camden, New York City, Newark, and Rochester, we are committed to closing the college completion gap and preparing every student for college and beyond. Our students consistently exceed national benchmarks , reflecting our dedication to their success. We invest deeply in our educators , offering weekly coaching, feedback, and professional development to ensure excellence in teaching and leadership. Join us to work hard, do good, and make a lasting difference!

Overview

• We are seeking a dynamic and experienced Project Leader to guide a student project at Rochester Prep High School for the 2025–2026 school year. These projects are a vital part of our students' educational experience, offering hands-on opportunities to build skills, deepen passions, and explore career-aligned fields. The Project Leader will be responsible for designing and facilitating engaging learning experiences, supporting students in completing a culminating project or showcase, and exposing students to real-world applications through guest speakers, field trips, and/or relevant competitions.

• This is a part-time position that reports to the school’s Student Talent Manager.

Responsibilities:

Project Design & Facilitation:

• Lead a group of students in a specialized project area during “Projects,” held Tuesdays and Thursdays for one hour each day (August through June).
• Design and implement engaging, hands-on lessons aligned to the project theme.
   
• Support students in developing a culminating presentation, product, or performance.
   
• Prepare approximately 2 hours per week outside of student-facing time for lesson planning and coordination.

Extension Opportunities & Logistics:

• Research and coordinate potential field trips, guest speakers, and relevant external opportunities such as competitions or community events
   
• Chaperone students for any off-site experiences related to the project
   
• Ensure logistics, student safety, and communication protocols are followed during off-campus activities

Family Communication:

• In partnership with the Student Talent Manager, establish clear communication with families about schedules, project updates, and any time commitments outside of the school day
   
• Secure signed family permission forms as needed for participation in off-site activities

Required:

• Experience in culinary arts, food preparation, or related field.
• Strong classroom management and organizational skills.
• Ability to adapt curriculum to limited kitchen facilities.

Preferred:

• Prior teaching experience at the high school level.
• Experience teaching in non-traditional or resource- unique  environments.
• Food Handler’s Certification or ServSafe certification

Our people are what make us Uncommon. We offer competitive compensation and comprehensive benefits that support the personal health, wellness, and finances of our staff and their families. Our compensation philosophy values equity & fairness and attracting & retaining top talent.

Compensation

Project Leaders will be compensated at an hourly rate starting at $75/hour, with the final rate determined based on content area, relevant experience, required materials, and total weekly commitment.

If at any point during the year responsibilities are not completed in full, compensation will be adjusted accordingly.

At Uncommon, we believe that a supportive and welcoming environment helps our students, staff, and community thrive. We are dedicated to building a team that brings a wide range of perspectives and experiences, reflective of the communities we serve---with over 70% of our staff identifying as people of color. Our organization values respect and open dialogue on important topics that shape our school culture.

As an equal opportunity employer, Uncommon provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We also ensure that individuals with disabilities receive all privileges and benefits associated with employment and are provided reasonable accommodations for the interview process and to perform core job functions. If you would like to request an accommodation, please email
 

Job Description

The Business Department at Finger Lakes Community College is seeking innovative and adaptable educators committed to student engagement, excellence in teaching, and interdisciplinary collaboration. FLCC offers many different course modalities, such as Asynchronous Online, In-person, Hybrid, HyFlex, and Synchronous Online. Adjunct Faculty members may have the opportunity to teach in one or more of these modalities based on training and experience.,

FLCC is committed to diversity, equity, and inclusion, and strives to provide an environment that embodies these principles. We strive to attract talented personnel from diverse backgrounds and traditions, particularly race and ethnicity, gender, gender identity, sexual orientation, nationality, culture, religion, worldview, and physical and mental abilities. As such, applicants from historically underrepresented groups are highly encouraged to apply.

Courses may include, but are not limited to:

• CUL-255: Culinary Restaurant Practicum

Full course descriptions may be found here:

This position is part of an ongoing recruitment process. Qualified candidates will be contacted by the hiring manager as needed.

Key Responsibilities:

1. Demonstrates and maintains knowledge of the current subject area, trends, and advancements.

2. Implements course outcomes based on the master syllabus.

3. Prepare and distribute an updated course outline specific to the sections taught.

4. Assists in the CUL-255 Restaurant Practicum held in the Fall semester.

5. Prepares and creates lesson plans, instructional materials, and activities for baking and pastry modules.

6. Conducts practical demonstrations and hands-on training sessions in baking and pastry techniques.

7. Collaborates with faculty to offer a well-rounded educational experience for all students.

8. Maintains a safe and sanitary kitchen environment, adhering to health and safety regulations.

9. Teaches courses and evaluates student performance.

10. Maintains accurate student records.

11. Submits pertinent data to the department and/or the College.

12. Effective communication, organizational, and interpersonal skills.

Minimum Qualifications:

1. Bachelor’s degree in Culinary Arts or closely related field with 3 years of supervisory kitchen experience.

Preferred Qualifications:

1. Master’s degree in Culinary Arts or closely related field, Prior or current ACF Certification, Servsafe Certification at the Manager level, specific experience in a particular culinary discipline, i.e. pastry or garde manger, or beverage certification.

Additional Information:

1. Adjunct rate of pay for the 2025-2026 Academic Year is $1,087 per contact hour

2. NYS Retirement

3. SUNY Voluntary Savings Plan

4. FLCC Tuition Waiver

Special Notes: Visa sponsorship is not available for this position. If you currently need sponsorship or will need it in the future to maintain employment authorization, you do not meet eligibility requirements.

Why Join FLCC?

At FLCC, you will make a meaningful difference in the lives of our students while working alongside dedicated colleagues who share your passion for education and student success. You will have access to professional development opportunities, a supportive work environment, and a comprehensive benefits package.

Application Instructions:
Applicants interested in applying MUST submit the following documents via online:

1. Resume/CV

2. Cover letter

Finger Lakes Community College does not discriminate against any employee, applicant for employment, student or applicant for admission based on an individual’s race, color, national origin, religion, creed, age, disability, sex, gender identification, gender expression, sexual orientation, familial status, pregnancy, predisposing genetic characteristics, military status, veteran status, domestic violence victim status, criminal conviction or any other category protected by law. The College adheres to all federal and state civil rights laws prohibiting discrimination in public institutions of higher education.

Job Description

Bachelor’s degree with three years’ experience in commercial or institutional food preparation or two years’ experience as a Food Service Training Instructor required.
Culinary Arts Instructor

OR

Associate Degree in Culinary Arts with Vocational Teacher Certification desired. Seven years’ experience in commercial or institutional food preparation or a Certificate from an accredited culinary institute two years’ experience as a Food Service Training Instructor required.

SERV Safe Food Handler’s Certificate required.

Current with culinary trends, techniques and implementations – Professional Culinary industry certification and industry-related degree preferred.

Knowledge, Skills, and Abilities:

Effective verbal and written communication skills
Effective organizational skills
Effective interpersonal skills
Classroom instruction and curriculum development
Ability to interpret data and analyze its use within educational programs

Licenses or
Certificates:

State Teacher's Certification preferred.
A valid Regular Driver License is required.